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A gold plate topped with frozen dark chocolate parfait, and a plate with a slice of chocolate parfait topped with fresh cherries and cherry compote, and a jug of cherry compote set alongside.

Dark Chocolate Parfait with Cherry Compote

Fans of a chocolate dessert are going to love this dark chocolate parfait served with a fruity cherry compote. There is something undeniably luxurious about this rich velvety frozen chocolate dessert that everyone will enjoy.
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Prep Time: 45 minutes
Chill Time: 8 hours
Total Time: 8 hours 45 minutes
Servings: 8
Calories: 479kcal
Author: Lesley Garden

Equipment

  • 900g (2lb) loaf tin
  • clingfilm
  • heatproof pyrex/glass mixing bowl
  • 2 mixing bowl
  • Saucepan
  • Electric hand whisk
  • Spatula or wooden spoon
  • weighing scales
  • measuring spoons

Ingredients

Dark Chocolate Parfait

  • 150 g 85% dark chocolate (or minimum 70%, plus extra for optional garnish)
  • 6 large free range egg yolks
  • 200 g caster sugar
  • 2 tablespoon cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • 400 ml double cream (heavy cream)
  • fresh cherries (halved and de-stoned, optional garnish)

Cherry Compote

  • 350 g frozen black cherries (or use fresh)
  • 100 g granulated sugar
  • 250 ml water (+ 2 tbsp)
  • 1 ½ tablespoon cornflour

Instructions

Dark Chocolate Parfait

  • Line a 900g/2lb loaf tin with a large sheet of clingfilm that has been doubled over, enough to fill the tin and fold over the base of the parfait before freezing.
  • Break up the chocolate and place into a glass Pyrex heat-proof bowl. Place the bowl over a saucepan of simmering water - ensuring the water does not touch the base of the bowl.
  • Melt the chocolate, stirring regularly. Once the chocolate has melted set aside to cool a little. Leave the pan of water on a low simmer.
  • Place the egg yolks and sugar into a second mixing bowl and using the electric whisk, beat together until light and fluffy.
  • Pour the egg mixture into the cooled melted chocolate, stir to combine and place back over the pan of simmering water. Use the electric whisk to beat together, for 3-4 minutes until the mixture has thickened. Remove from the heat.
  • Add the cocoa powder, orange zest and salt and whisk again.
  • Pour the double cream into another bowl and whisk until soft peaks form.
  • Gently fold the whipped cream through the chocolate mixture in 3 batches. The first batch of cream needs to be completely mixed through the chocolate before the other 2 batches of cream are added in. Be more gentle when folding through the remaining 2 batches of cream.
  • Pour the mixture into the lined loaf tin, then gently place the extra clingfilm over the top of the parfait, to avoid it become frosted in the freezer.
  • Place the parfait into the freezer for at least 8 hours, or ideally overnight, to set.
  • Make the cherry compote (see instructions below). This can either be done in advance and stored in the fridge or freezer until you are ready to enjoy. Or you can make it fresh just before serving.
  • Remove the parfait from the freezer 20-30 minutes before serving (this will allow it to soften a little, improving the texture and flavour). Carefully remove all the clingfilm and place on a serving dish then place in the refrigerator.
  • Garnish the parfait with optional fresh cherries and some grated 85% dark chocolate and serve with the cherry compote.
  • Dip a sharp knife into hot water before cutting each slice of parfait.

Cherry Compote

  • Place the frozen cherries, sugar and 250ml water into a small saucepan.
  • Bring to a boil and allow to boil for 3 minutes, stirring. Then reduce the heat to medium and simmer for a further 5 minutes.
  • Mix the cornflour with the 2 tablespoons of water to form a smooth paste.
  • Pour the cornflour paste into the berry compote, stirring for 2-3 minutes until the mixture thickens.
  • Serve the compote as it is, or for a smoother consistency blend to your liking with a stick blender.
  • The sauce is now ready to use or can be chilled or frozen until needed.

Notes

This recipe uses only egg yolks, but nothing goes to waste. Place the egg whites into a Ziploc bag and store in the freezer for up to 6 months. Ideal for making meringues or pavlova. Just make sure you write how many egg white on the bag!
When the egg mixture is stirred through the melted chocolate and placed back over the saucepan of simmering water, it is really important to keep this on a low simmer, for a number of reasons:
  • you don't want the eggs to cook too quickly and scramble, as this will affect the flavour and texture of the parfait;
  • as the fat in the egg yolks slowly emulsifies this will thicken the mixture and result in a smooth and rich texture;
  • finally heating this mixture slowly will allow the sugar to properly melt and dissolve.
When whisking the cream to thicken it I prefer to use a balloon whisk rather than my electric whisk. I have more control with a balloon whisk and it stops me over-whipping the cream.
If using fresh cherries you will need to de-stone the berries first. Also, fresh cherries may take a little longer to cook and break down a little, than frozen cherries.
Chocolate parfait freezes really well, but you need to ensure it is properly wrapped up to avoid freezer burn. I fold the excess clingfilm over the parfait, ensuring no air can get in. I then cover the tin with a double layer of kitchen foil, or place it into a large Ziploc bag, removing as much air from the bag as possible. For the best flavour and texture I only recommend storing the parfait for 1 month in the freezer (although some recipe do say longer, but I think you loose the texture).
Cherry compote freezes really well, so why not double the recipe, enjoy some now and save some for later.
Nutrition Facts
Dark Chocolate Parfait with Cherry Compote
Amount Per Serving
Calories 479 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 18g113%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 203mg68%
Sodium 101mg4%
Potassium 293mg8%
Carbohydrates 49g16%
Fiber 3g13%
Sugar 41g46%
Protein 6g12%
Vitamin A 1503IU30%
Vitamin C 5mg6%
Calcium 74mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Dessert
Cuisine : French
Keyword : 85% dark chocolate, black cherries, frozen berries
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